Thai Peanut Noodles with Breaded Tofu
Servings Prep Time
4people 25minutes
Cook Time
30-45minutes
Servings Prep Time
4people 25minutes
Cook Time
30-45minutes
Ingredients
Peanut Sauce
Breaded Tofu
Noodles and Vegetables
Instructions
  1. Preheat oven to 400°F. Put the block of tofu on paper towel or a kitchen towel. Top with another towel and place a heavy pot on top to press out some of the water. Leave for about 10 minutes and then cut the tofu into 1 inch cubes.
  2. In a shallow bowl, crack the egg and beat. In another shallow bowl, mix the panko, salt & pepper, and garlic powder. Drop a few tofu pieces into the egg mixture to coat. Then transfer them to the panko and coat. Press the crumbs onto the tofu to make sure they adhere. Continue until all the tofu is breaded.
  3. Place a cooling rack on a sheet tray and put the tofu on the rack. Bake for 30 minutes, or until the panko is golden brown.
  4. While the tofu is baking, whisk together all the ingredients for the peanut sauce and set aside.
  5. In a medium saucepan, bring water to a boil and add the noodles. Cook the noodles according to the package directions. Drain and set aside.
  6. In a large saute pan or wok, heat a tablespoon of oil over medium high heat. Add the onions and carrots and cook for 5-7 minutes, until the carrots are fork tender. Add the zucchini and cook another 3 minutes until softened.
  7. Add the peanut suace to the vegetables and combine. Allow to simmer for a minute so the garlic and ginger can cook. Then, add the noodles and peanuts (reserving some for garnish) and toss to combine. Turn off the heat and serve. Top with the breaded tofu and garnish with green onion, herbs, and peanuts.